Healthy Baja Mediterranean Fusion Mexican Cuisine

Tag: sweet peppers

Slow Cooker Three Pepper Pulled Pork, Three Meals

Slow Cooker Three Pepper Pulled Pork, Three Meals

Easy slow cooker pulled pork with three peppers is so versatile. Make a large batch ahead of time and freeze it for quick meals.  The slow cooker does all the work while you get out of the hot kitchen and play at the beach. I combined Anaheim, jalapeño and sweet bell peppers in this pulled pork; it’s not too hot but just spicy enough to hold up to the all day simmer.

Crockpot Three Pepper Pulled Pork

 

Searing meat before you place it in the slow cooker gives the meat more flavor but you can skip that step if you’re in a hurry. I’ve been known to throw everything in the crockpot without pre-cooking any of the ingredients. Believe me it will be fine. Too hot to stand over the stove? Sear the meat over high heat on your outdoor grill, adding a nice smokey flavor.

 

 

 

 

 

3 Ways to use pulled pork

  1. Pulled pork Mexican torta, sandwich – combine meat with traditional or spicy barbecue sauce, serve with pickled jalapeños and shredded cabbage on a bolillo;  a small oval roll of plain white bread, crusty on the outside and with a soft interior found in every Mexican bakery. Here’s a recipe to try.
  2. Pork carnitas tacos, tostadas, tamales, empanadas, chili rellenos; basically any Mexican meal that needs a tasty meat stuffing.  These tostadas were simple to throw together for a quick weeknight meal. Lightly fry corn tortillas in olive oil. Top with pulled pork, finely chopped onion and cilantro, finely chopped cabbage, cotija cheese and salsa verde.
  3. Korean lettuce wraps; pulled pepper pork, wrapped in lettuce and served with kim chi or Korean quick pickles. Recipe.  

Slow Cooker Three Pepper Pulled Pork

August 2, 2017
: Easy

Three pepper pulled pork is simmered all day in a slow cooker and is ready for tacos, lettuce wraps and pulled pork sandwiches. Simple and versatile. Freezes well.

By:

Ingredients
  • Pork shoulder, 3-4 pounds
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • Salsa verde, homemade or jarred 2 cups
  • Red wine vinegar, 1/2 cup
  • Anaheim pepper, 2
  • Jalapeño pepper, 2
  • Bell pepper, any color, 1 cup chopped
  • Onion, 1 large white or yellow, chopped
Directions
  • Step 1 Salt and pepper pork. Sear both sides of the pork in a hot skillet or over a high flame in the outdoor grill about 10 minutes. Should have a uniform charred surface.
  • Step 2 Place meat and all remaining ingredients in a slow cooker. Add water if needed to cover 3/4 of the meat. Cook on high 6-8 hours until meat falls off the bone. This could be simmered all day in a dutch oven or made in an instapot or pressure cooker. Adjust times accordingly.

PIN IT FOR LATER
Slow cooker 3 pepper pulled pork 3 ways
 



Healthy Mexican Grilled Spicy Shrimp Sweet Pepper Pasta

Healthy Mexican Grilled Spicy Shrimp Sweet Pepper Pasta

Easy grilled shrimp with sweet peppers over pasta that you can throw together for a quick week night Mexican meal or a Baja fiesta with friends. Shrimp is readily available and affordable in Baja, about half the price that I pay in the U.S., so you don’t have to save them for special occasions. They are a low fat versatile protein source for any healthy Mexican meal. The sweet bell peppers are a colorful source of antioxidants, vitamin A and C, and fiber. A grill basket works well but you could easily make these into kabobs. If you follow a low carb or Paleo diet serve the shrimp over salad greens or zuddles. I rarely eat pasta but a small portion of spaghetti was a welcome addition to this meal.

A crisp Mexican vino blanco from Valle de Guadelupe, a Mexican lager or a tart margarita would pair well. Add a salad and fruit for a nutritious meal that’s sure to please any crowd.

I’m taking my new blog and my original recipe to Fiesta Friday’s blog party and #FishFridayFoodie. Grab a cold pop and join us.

Healthy Mexican Grilled Spicy Shrimp Sweet Pepper Pasta

June 5, 2017
: 4
: Easy

Grilled shrimp, sweet peppers tossed over pasta for an easy week night or guest ready meal.

By:

Ingredients
  • 16 ounces raw shrimp
  • 2 cups diced red, yellow and or orange bell peppers
  • 1 cup diced red onion
  • 8 ounces spaghetti or angel hair pasta
  • 1/2 cup chopped fresh cilantro
  • 2 limes divided
  • 2 cloves minced garlic
  • 4 tablespoons olive oil divided
  • 1 tablespoon butter, optional
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon red pepper flakes, optional
  • 1/2 teaspoon sea salt
Directions
  • Step 1 Prepare shrimp by deveining and removing the shells if you desire. I prefer to leave the shells on if your guests don’t mind peeling them after serving. You can also ask your fish monger to peel and devein your shrimp.
  • Step 2 Toss shrimp with garlic, spices, squeeze of one lime and 1 tablespoon of olive oil. Set aside. Don’t left the shrimp marinade longer than 20 minutes because the lime will “cook” the shrimp. Boil water for pasta and cook al dente.
  • Step 3 Chop peppers and onion. Combine with 1 tablespoon of the olive oil and a dash of salt. Grill vegetables in a grilling basket over direct medium heat until soft, about 7 minutes. Add shrimp and marinade to the vegetables and continue to grill until shrimp are uniformly pink, about 5 minutes. Drain pasta and stir in 1-2 tablespoons of olive oil or butter. Mix chopped cilantro into shrimp and vegetables and serve over pasta. Garnish with lime wedges.

 

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Healthy grilled shrimp and sweet pepper confetti over pasta.

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